I had some rutabaga in my fridge and wondered, "What should I do with this?" I finally decided on something I found to be quite delicious. I basically turned it into a pancake and put some yummy carne asada steak and onions on top with some roasted asparagus. This recipe will make about 3 servings.
9-12 asparagus spears
1 medium size onion
beef, any cut, particularly very thinly sliced-about l lb.
2 tsp smoked paprika
2 tsp garlic powder
salt and pepper to taste
Take your rutabaga and peel, and chop into small cubes. Place into a pot of 6 cups of boiling salted water and let boil on medium-high heat for about 25-30 minutes, or until the rutabaga is tender. While the rutabaga is cooking, place your asparagus in a 400 degree oven and cook for 15-20 minutes. All you need for the asparagus is a little olive oil and season with salt and pepper. Let the rutabaga cool for a few minutes.
While the rutabaga is cooling, season your thinly sliced met with 1 tsp garlic powder, and 1 tsp of smoked paprika, and sprinkle with salt and pepper. In a skillet on medium-high heat, do a flash sear to get the meat browned.Then add sliced onions and continue to cook for about 5 minutes, stirring frequently. Turn stove-top off and let meat sit.
With a fork or a masher begin to mash the rutabaga into a consistency like lumpy mashed potatoes. Add 1 tsp garlic powder and 1 tsp smoked paprika, and sprinkle with salt and pepper. Shape into round patties, about the size of a large hamburger.
This part is optional, but I fried my rutabaga pancakes on the stove-top to get more crispy on the outside. You don't have to do this, and go ahead and plate, but I think it added a little to the dish.
Place your pancake gently on your plate, top with the meat and onion, and place your asparagus. You are done! This is good as is, or if you are adventurous sprinkle some sriracha over the top. It is great!
I always try to find creative ways to do breakfast, and today I found another tasty one. I use the term "pizza" because of the round shape of the tortilla when you place your items on it. It was quite yummy!
1 corn tortilla
2 egg whites
1 fried egg
1/4 cup mozzarella cheese
Spray both sides of tortilla with cooking spray and place in preheated 425 degree oven for 5-7 minutes or until brown and crispy.
Scramble your egg whites and place on tortilla and place mozzarella cheese.
To make your Hollandaise sauce, take 2 egg yolks (should be left over from whites) mix with 1 tbsp of Greek yogurt, 1 tsp Dijon mustard, 1/2 tsp lemon juice and 1/2 tsp honey. Place in a double boiler and stir until mixture thickens. Normally its cooked on medium heat with a light simmer.
Place spinach on top of tortilla then add the fried egg. Top with the Hollandaise sauce and also some sriracha if desired.
I try to find any occasion to give an excuse for cooking on the grill. Well, we had my parents over and I found that excuse! I love to smoke ribs, and the flavor that comes from them. Here is what I did for them:
1/2 tbsp black pepper
1/2 tbsp garlic powder
3 tsp smoked paprika
2 tsp Chipotle seasoning
1 tsp dried yellow mustard
You may be thinking, there was no salt added! I did something professionals and bloggers have told me not to do with ribs: I brined them! That's right, I did a wet brine. I took about one gallon of water, 2 cups of apple cider vinegar, one cup of kosher salt and 1/2 cup brown sugar and 1/2 cup white sugar. I brined the ribs overnight.
When I removed the ribs I noticed the meat turned to a different grayish tint. This is normal. I rinsed them off, then I dried them off very well and added all the dry ingredients.
On a prepared smoker using a mixture of charcoal and hickory, have your temp between 185-225 degrees. This actually was achieved with little effort once you get the fire right. Smoke the ribs for 8 hours. Yes, 8 hours.
While they are cooking I had a mixture of apple cider vinegar and honey and mopped it every hour or so.
What you get are very flavorful ribs, very tender, but not fall off the bone. I like ribs tender, but not so cooked that they turn to mush when you eat them.
These were great ribs. Try them and host a party. Or maybe two.
This recipe is a easy, yet delicious dish. It as simple as using your crock-pot to cook the chicken and the oven cooking the taco shells. There is nothing like great, tasty slow-cooked chicken inside a crispy hard shell you cooked. Now there are two methods for cooking the shells. You can use the "Quick Taco Shell Maker" as seen on TV (all of that stuff works, right?) or you can simply use the racks in your oven. This recipe will account for 2 tacos, even though I made more. The measurements are approximate,so if you want to add more spices you can! Here is what I did:
2 boneless chicken thighs
2 tsp kosher salt
1 tsp black pepper
1 tsp cumin
1 tsp smoked paprika
2 corn tortillas
Take chicken thighs and remove skin. Place in crock-pot and add spices. Add water to bottom of crock-pot to add moisture, just enough to cover the bottom. Cover and cook on high for about 2 hours.
When chicken is ready, take the corn tortillas and spray both sides with cooking spray and cook in a 400 degree oven on your taco maker or simply hanging on your rack face down for 8-10 minutes or until it is brown and crispy.
Shred chicken and place in shells, add toppings if desired. You can put cheddar cheese, cilantro, onions, etc. Whatever floats your taco boat.
These were really good!
Every now and then I make a discovery that brightens my day. My wife and I had went to Sams and bought some pork butts that were relatively cheap. We decided due to the size, we would cut the butts in quarters and make 2 small roasts, and two batches of pork steaks.
As I was trimming the meat, I noticed a nice fat cap on one side. I usually remove this and discard it, but I noticed something. As I cut the cap off I actually cook a layer of the meat with it. So I ask myself the question, I wonder if I could slice it thin and make bacon? The result? You bet your bacon you can! This is what I did.
1 Boston butt
2 tbsp kosher salt
2 tbsp brown sugar
grill, used for smoking and hickory
Take the fat caps from the Boston butt and remove them, but leave some meat on it. Then slice long -way down the cap and slice into about 1/8 of an inch pieces.Take your kosher salt and put generously on your caps and do the same with the brown sugar. Place it in the fridge, covered, over night.
After you have seasoned it, take the bacon out and rinse it off. You can store it in the freezer for later or you can go ahead and get it ready to cook.
On a smoker grill with hickory smoke,try to regulate your grill temp to about 200 degrees. Smoke bacon for about 1 1/2 hours.
Take back and place in a oven on 400 degrees for about 20 minutes.
No joke, this bacon was better than store bought! This should yield you about 10-12 pieces. Try it sometime!